Recipe: Smoked Chili Queso Corn on the Cob

There are hundreds of similar recipes to this online. But this Bald Gourmet version was inspired from my honeymoon in Anguilla, where we ordered the Chili Queso Corn on the Cob appetizer at Picante Restaurant. Their version had plenty of cayenne in it, and was covered with grated Parmesan cheese. It was good, but could have been better. When we came home, we decided to create a better version using more authentic ingredients. And thus our Smoked Chili Queso Corn on the Cob was born. The smokey flavor comes from both smoked paprika and chipotle pepper sauce. It is perfect made from fresh picked-from-field corn, and is the perfect summer BBQ item to go with grilled shrimp, beef, chicken, or prickly pear!

How to Make Corn on the Cob with Cotija Cheese, Chili, and Lime

Chili Compound Butter

1 stick unsalted butter, room temperature

1 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp onion powder

1 tsp kosher salt

1/4 tsp ground black pepper

2 tsp Chipotle Tabasco Sauce

2 tbsp finely chopped cilantro

Corn Ingredients

8 ears of fresh corn, husks peeled back and tied with twine

10 ounce package Cotija Cheese, finely grated

1 lime, cut into wedges (1/8 pieces)

Mix compound butter by placing all the Chili Compound Butter ingredients in a bowl and whisk with a fork until well combined.

Smokey Chili Compound Butter

Peel the husks back on each ear of corn, leaving them attached. Tie the husks with butchers twine. This makes for a cool presentation when serving, and doubles as a perfect handle when eating your corn.

Tie Corn Husks with Twine

Heat grill to hot, between 400-500°, and place corn directly on the grill, keeping most of the husk off the grill.

Cook Corn Directly on Grill

Turn the corn every 3 minutes a quarter turn, basting with chili butter with each turn. The kernels should get well caramelized, with some black spots.

Baste Corn with Chili Compound Butter While Grilling

Grill Corn Until Caramelized

At the last turn, you should have enough butter left to baste each ear as you remove them from the grill prior to serving. The combination of cooked butter and raw melted butter is fantastic, so make sure you baste just before serving.

Rub each cob with the grated cotija cheese, getting as much cheese as you can to stay on each ear.

Rub Cotija Cheese on Grilled Corn

Squeeze with fresh lime and serve hot.

Smoked Chili Queso Corn on the Cob Front

Recipe by Jothan and Sadie Yeager, August 2013

The Bald Gourmet adapts a Mexican corn recipe eaten while at a Mexican restaurant in the Caribbean, making it tastier and more authentic.

There are hundreds of similar recipes to this online. But this Bald Gourmet version was inspired by our honeymoon in Anguilla, where we ordered the Chili Queso Corn on the Cob appetizer at Picante Restaurant. Their version had plenty of cayenne in it, and was covered with grated Parmesan cheese. It was good, but could have been better. When we came home, we decided to create a better version using more authentic ingredients. And thus our Smoked Chili Queso Corn on the Cob was born. The smokey flavor comes from both smoked paprika and chipotle pepper sauce. It is perfect made from fresh picked-from-field corn, and is the perfect summer BBQ item to go with grilled shrimp, beef, chicken, or prickly pear!

Author: Sadie & Jothan Yeager – The Bald Gourmet

Recipe type: Appetiser

Cuisine: Mexican

Ingredients

1 stick unsalted butter, room temperature

1 tsp chili powder

½ tsp smoked paprika

½ tsp onion powder

1 tsp kosher salt

¼ tsp ground black pepper

2 tsp Chipotle Tabasco Sauce

2 tbsp finely chopped cilantro

8 ears of fresh corn, husks peeled back and tied with twine

10 ounce package Cotija Cheese, finely grated

1 lime, cut into wedges (1/8 pieces)

Instructions

Mix compound butter by placing butter, chili powder, paprika, onion powder, salt, pepper, Tabasco Sauce, and cilantro in a bowl and whisk with a fork until well combined.

Peel the husks back on each ear of corn, leaving them attached. Tie the husks with butchers twine. This makes for a cool presentation when serving, and doubles as a perfect handle when eating your corn.

Heat grill to hot, between 400-500°, and place corn directly on the grill, keeping most of the husk off the grill.

Turn the corn every 3 minutes a quarter turn, basting with chili butter with each turn. The kernels should get well caramelized, with some black spots.

At the last turn, you should have enough butter left to baste each ear as you remove them from the grill prior to serving. The combination of cooked butter and raw melted butter is fantastic, so make sure you baste just before serving.

Rub each cob with the grated cotija cheese, getting as much cheese as you can to stay on each ear.

Welcome!

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.